This Jalapeño and Cheese Pigs in a Blanket Christmas Wreath is the perfect dish for Christmas morning! Mini smokies are stuffed with creamy cheddar cheese and spicy pickled jalapeños, then wrapped in flaky Pillsbury Crescent dough and shaped into a festive wreath, making it an ideal treat for holiday gatherings!

A few special touches elevate this dish to the next level: an egg wash for a golden, flaky, buttery crust, poppy seeds, fresh rosemary, and cranberries scattered throughout, plus a delicious homemade honey mustard sauce for dipping!

I make this dish like clockwork each Christmas, and it’s something my family looks forward to every year. It’s the perfect make-ahead recipe—prepare it the night before or early in the morning, then set it out on the counter or coffee table for everyone to enjoy while opening presents on Christmas morning. Let’s make it!

What ingredients are necessary to prepare the Jalapeno and Cheese Pigs in a Blanket Christmas Wreath?

Pigs in a Blanket Christmas Wreath

1 package of Mini Smokies
2 Tubes of Pillsbury Crescent Rolls
4 oz Cheddar Cheese, sliced
2 oz Pickled Jalapenos, sliced
1 Egg, whisked
1 tsp Poppy Seeds
Garnishes: Fresh Cranberries, Fresh Rosemary

Homemade Honey Mustard Sauce

1/4 cup Dijon Mustard
1 tbsp Mayo
2 tbsp Honey
1 tsp Lemon Juice
1/2 tsp Paprika

Is there any equipment necessary to prepare the Jalapeno and Cheese Pigs in a Blanket Christmas Wreath?

A flat, round pan for a pretty presentation – like this pizza pan!
An oven safe ramekin to form the wreath around
A silicone brush for brushing the egg wash

How to Prepare the Jalapeno and Cheese Pigs in a Blanket Christmas Wreath:

Preheat the oven to 375°.

Then start with preparing the mini smokies, cheese, and jalapenos by:

Cutting a slit down the center of the mini smokies to stuff the cheese and jalapeno into.
Slicing the cheese into strips that are similar in size to the smokies.
Slicing the jalapeno rings in half so they match the size of the cheese.

Your crescent rolls will yield 32 pieces of dough, so prepare 32 stuffed smokies! I recommend half jalapeno and cheese and half just cheese! This makes for a nice mix of flavors and a reprieve from the spicy ones every few bites!

Open the crescent roll tubes and lay the dough out flat. Cut each triangle in half lengthwise, yielding in 32 pieces of crescent dough.

Wrap each piece of crescent dough around the prepared smokies and set aside.

Spray the pan with cooking spray, set the oven safe ramekin in the center, and place the crescents around the ramekin to form a wreath. (I like to tilt the crescents around the edge to the left and right a bit to give the wreath a more natural look!)

Whisk the egg and gently brush it across the top of the crescent roll dough.

Lightly sprinkle each roll with poppy seeds.

Bake for 15 – 17 minutes, until golden brown. (Leave the oven safe ramekin on the pan to help the wreath keep its shape!)

While the wreath is baking, prepare the honey mustard dressing in a small bowl by combining all of the listed ingredients. Set aside.

When the wreath is finished baking pull it out of the oven and garnish with fresh rosemary and fresh cranberries. I like to put the cranberries in little groups of 3 to resemble holly!

Pour the prepared dressing into the ramekin in the center of the wreath. (If you have little hands and are worried about the warm ramekin, swap it out for the small bowl you prepared the dressing in.)

Serve and enjoy your low effort, relaxing Christmas morning!

Storage:

These pigs in a blanket make great leftovers! if they last past breakfast, package them in an airtight container and store for 2 – 3 days. Reheat in the microwave for 20 – 30 seconds until warmed though.

If you’re looking for more ideas for breakfast on Christmas morning, I’ve got you! Check these others from the blog out!

Triple Berry French Toast Bars

Sausage & Cheese Croissants

Chocolate French Toast Casserole

I hope you loved this Jalapeno and Cheese Pigs in a Blanket Christmas Wreath recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!